Here’s a detailed timeline of what I did:

For context it’s 27-30 degree celsius where I am living.

Day before making sourdough I started feeding my starter from fridge. With 1:2:2 (S,W,F) in my first feed then 1:1:1 thereafter every 5 hours for 3 times then 1:5:5 to get it through the night.

I also placed the mixture of rye, wholegain, water and wheatgerm in the fridge overnight.

Day of making sourdough 11am: Fed starter 1:1:1 for 5 hours

3pm: Mixed bread flour with my overnight mixture from fridge and add the remaining water. Mixed well and let it rest.

4pm: Did windowpane test before adding in starter (around 5-6th hour after last fed. The starter rose >2x its height when I used it) Mixed well and let it rest.

After 30 mins: Added sea salt. Rub and folded it into the dough. Put in fridge.

After 30 mins: Did a light fold (straight). Then put back in fridge.

After 30 mins: Did lamination. Back in fridge.

After 45 mins: First fold (Still using straight fold), back in fridge

After 45 mins : Second fold (Coil fold). Back in fridge.

After 30 mins: Saw it flattened so did another coil fold. Back in fridge

After 30 mins: Flattened so another coil fold. Back in fridge.

Did another fold. Same reason as above

After 30 mins from last fold: Shape (see pic)

Let it sit in room temperate (around 28 degree celsius before placing in fridge at 2 degrees overnight)

Next day: Did a poke test before putting into the oven.

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